Ingredients:
- 1 cup (120g) almond flour
- 1 cup (120g) all-purpose flour
- 1/2 cup (115g) unsalted butter, softened
- 1/4 cup (30g) powdered sugar, plus extra for coating
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup (60g) finely chopped almonds or almond meal for rolling (optional)
Instructions:
- In a mixing bowl, combine the almond flour, all-purpose flour, and salt. Set this dry mixture aside.
- In another bowl, using an electric mixer or by hand, cream together the softened butter and powdered sugar until light and fluffy.
- Add the almond extract and vanilla extract to the butter-sugar mixture and beat until well combined.
- Gradually add the dry ingredients into the wet mixture and mix until a dough forms. It might seem crumbly at first, but continue mixing until it comes together.
- Remove 1/3 of the dough and set aside. Add a few drops of green food colouring to the rest ⅓ batch and mix until smooth.
- Roll each batch into a large rectangle, and place the smaller green rectangle on top of the white one
- Roll the log up like you are making cinnamon buns
- Wrap each log in saran wrap or parchment and set in the fridge.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- Slice your cookies into ¼-⅓ inch thick slices.
- Bake 10-12 minutes depending on thickness.
- Let cool a few moments before removing from the pan.